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Charred Hispi Cabbage with Za’atar & Smoked Paprika Whipped Skyr Yogurt
Charred Hispi cabbage served with whipped Arla Skyr 0% Fat Natural Yogurt, blended with za’atar, smoked paprika and lemon for a creamy, tangy finish. The contrast of smoky vegetables and cool whipped yogurt reflects 2026 trends for veg-forward dishes, Middle Eastern spice influences and lighter dairy-led sauces, making it ideal for summer menus.
- Remove outer leaves of the cabbage & chop off the bottom
- Cut into 4 quarters
- In a heavy bottom frying pan, toast the cumin for around 1 min or until fragrant
- Add the Arla Pro Salted Butter
- Once melted add the cabbage quarters & gently add pressure to sear off
- Cook on each face for roughly 4-6 minutes, basting with the cumin butter regularly
- While cooking, make the whipped yoghurt by whisking spices & lemon juice with Arla Skyr, season to taste
- Once cabbage is soft and lightly charred, remove from heat & serve on a bed of whipped yoghurt base
